Vegetable-mushroom pot
For four
400 g beetroot (parboiled)
400 g carrots
400 g celeriac (parboiled)
400 g sweet potato (parboiled)
2 red onions
150 g chanterelles, champignons or other mushrooms
rapeseed oil
thyme
salt and pepper
4 dl vegetable stock or cream
blue cheese
sheets of puff pastry (frozen)
1 an egg to butter the top of the pastry
Chop the parboiled and fresh vegetables into pieces and sauté them in a pan in rapeseed oil. Put the vegetables to the side and separately sauté the small mushrooms of even sizes in a pan in rapeseed oil. Season the sautéed mushrooms with thyme, salt and pepper.
Divide the vegetables and mushrooms into small ovenproof serving
bowls. Add around 1 dl of vegetable stock or cream to each serving.
Sprinkle some blue cheese on top. Brush the sides of the serving
bowls with water. Press the puff pastry sheets shaped into lids for
the dishes onto the sides of the dish and prick with a fork a few
times. Grease the lids with the egg. Bake at +175 °C for
approximately 30 minutes.